Thursday December 12 at 5:30PM (duration 3,5 hours. $ 80
Learn new ways to prepare these classic menu items which will undoubtedly please your guests.
Roasted Carrot and Fennel Soup
Individual Beef Wellingtons
Haricot Verts with Shallots, Lemon Zest and Tarragon
Triple Potato and Leek Gratin with Gruyere
Chocolate Soufflé with Raspberry Coulis
Holiday Cookie Workshop for Kids ages 6 and up with Ashley Brooks
Saturday December 14 from 10AM-12:30PM. $ 45
In this hands-on baking class you will be making cookie dough from scratch, rolling out the dough(s), then cutting the dough into various shapes. You will bake and take home these cookies:
Thumbprint shortbread cookies with various jams
HOLIDAY HORS D'OEUVRES with Soledad Liendo
Sunday December 15 at 4:00PM (duration 3 hours), $ 75
For the holidays this year delight your guests with an array of special hors d'oeuvres. In this class a you will learn to make a selection of great bites that you can mix and match for a variety of occasions.
Pancetta and Cheese stuffed Mushrooms
Pate a Choux (cheese puffs) with Spinach and Gruyere
Crostini with Brie and Sun Dried Tomatoes
Smoked Salmon with a Cream Sauce and Chives
White Chocolate Mousse
BEAUTIFUL CAKES FROM SCRATCH ****EACH PARTICIPANT WILL TAKE HOME A CAKE*****.
WEEKEND Workshop with Rachel Willis.
Saturday January 11 from 10AM- 3PM and January 12 from 10AM-3PM. $ 195.00
Rachel Willis is a graduate of the New England Culinary Institute and has been cooking professionally for over 20 years. Rachel owns "Cakes by Rachel" and bakes wedding and other cakes for special occasions. On day 1 Rachel will teach you how to make perfect classic cake layers, frostings and fillings.
On day 2 you will learn how to fill and frost your cake and a variety of piping techniques for decorating. The class will cover vanilla butter and dark chocolate sour cream cake layers. Swiss meringue buttercream and variations like white chocolate mocha.
For filling your cake you will learn to make whipped cream based fillings and Swiss chocolate ganache. Rachel will teach the smooth icing technique, simple piped decorations and how to make paper cones to write personal frosting messages.
Classic Vanilla Butter Cake
Dark Chocolate Sour Cream Cake
Swiss meringue Buttercream with variations like White Chocolate Mocha,
Whipped Cream based filling and Swiss Chocolate Ganache fillings.
Each participant will take home one complete cake.
FUNDAMENTALS OF WINTER COOKING with Martha Stafford
Tuesday January 14, 21 and 28 at 10AM. $ 250
These classes will arm you with skills to make these cold winter months warm and delicious.
Lesson 1 - Tuesday January 14 at 10AM (duration 4 hours) "Liquid Gold" - Stock and Broths
This lesson will teach how to assemble delicious meat and vegetable stocks the classic way, as well as shortcuts that achieve the same delicious result. We will cover white and brown stocks, asian broths, and vegetable broths. For lunch we will enjoy:
Classic Poule Au Pot, poached chicken, turnips and carrots, in a rich delicious broth.
Lesson 2 - Tuesday January 21 at 10AM (duration 4 hours) Soups and Winter Salads
We will use our delicious stocks and to create some simple and spectacular soups. You will learn the basic technique for making pureed vegetable soups that can be applied to whatever vegetable are in season, classic French potage parmentier which are potato based soups, and Chinese style noodle bowls. We will continue to learn about the warming spices of winter that work well with hearty dishes. This class will also cover vinaigrettes for winter salad and toasting nuts and making croutons.
Butternut Squash Soup with Cumin
Leek and Potato Soup
Chinese Cabbage and Rice Noodle Soup
Lesson 3 - Tuesday January 28 at 10AM (duration 4 hours) Braising and Stews
In this class you will learn the techniques of braising and stewing. You will learn the appropriate cuts of meat to choose for as well as the types of vegetables that benefit from these classic techniques. We will use the stocks we made in the first class to create two delicious stews. We will also discuss herbs and spices that are best for braised dishes.
Guinness Beef Stew Hearty
Mushroom and Root Vegetable Stew with Mushrooms
Cabbage braised in Cider or juice Parsnips braised in stock with oregano
Stewed Winter Fruit Compote
GREEK HOME COOKING with George Mastakas
Thursday January 16 at 5:30PM. $ 75
Instructor George Mastakas is a first generation Greek American and lived in Greece for 5 years where he was exposed to the very rich Greek culture. Over the years he has learned about all the aspects of the Greek kitchen and using fresh local seasonally grown foods to cook traditional Greek dishes. George is has a BA Degree in Hotel and Restaurant Management. In this class George will teach you his secrets for creating easy and delicious homemade Greek food.
Spanakopita (Spinach Phyllo Dough Pastries)
Moussaka (eggplant and/or potato based dish)
Baklava (sweet phyllo dough dessert with honey and nuts)
HEALING YOUR RELATIONSHIP TO FOOD
5 sessions on Tuesday January 21, 28, February 4, 11 and 18 6-8pm. $ 275
The Charlottesville Cooking School is proud to offer this very special series for anyone who is interested in improving their relationship to food. Whether you are trying to improve your eating habits, lose weight, cook more or simply reduce the tension that grows every night as dinner time approaches this series has something for you. Our goal is to provide you with a wide variety of tools and skills, encouragement, and a personalized plan to help you create a nurturing, positive relationship to food.
In each session we will offer education and experiences to:
Raise awareness of how emotions and thoughts may affect your behavior and choices related to food and eating.
Create a personal eating plan designed to support healthy blood sugars, fewer cravings, and positive mood.
Prepare simple nourishing meals and snacks
This class is being taught in collaboration with Susan E. Del Gobbo, Nutritionist and Registered Dietitian, Charlottesville Nutrition; Mimi Steele, Licensed Professional Counselor; and Martha Stafford owner of The Charlottesville Cooking School.
KNIFE SKILLS with Martha Stafford
Wednesday January 15 at 5:30PM (duration 2,5 hours). $ 65
Pot Pies, Quiches, Mini Pies and Empanadas - 2 session workshop with Rachel Willis
Friday January 31, 2014 at 5:30pm (duration 3 hours) - Make the crust and fillings
Saturday February 1, 2014 at 10:00a.m (duration 3 hours) - Roll fill, bake and Eat! $ 195
Rachel will teach you the secrets and science behind a perfectly flaky tender crust, and will demonstrate a range of creative fillings. You will make the following:
Chicken pot pie by starting with one whole chicken.
Spicy Lamb Empanadas- using lamb from Rachel's farm.
Spinach and Ricotta Quiche
With the leftover fillings we will make mini pies using muffin tins. Left over empanadas and mini pies can be taken home.
VEGETARIAN COOKING SKILLS with Martha Stafford.
3 PART EVENING SERIES on Wednesday February 19, 26 and March 5 at 5:30PM $ 195
Wednesday February 19 at 5:30PM - Lesson 1 (duration 3 hours)
In this session you will learn how to stock a pantry, choose essential equipment and identify the "secret" ingredients that make vegetarian food delicious. You will also learn basic knife skills (knife grip, slicing, dicing, julienning, chopping, mincing), how to make a vinaigrette,and wash and store lettuce so that it will stay fresher longer.
Fall Vegetable Stew
Whole Wheat Couscous
Simple Salad with Herbs and Vinaigrette
Wednesday February 26 at 5:30PM- Lesson 2 (duration 3 hours)
In this session you will learn all about stir frying with seasonal vegetables and tofu as well as how to use a pressure cooker and make delicious pudding from scratch.
Seasonal Vegetable Stir-fry
Short Grain Brown Rice
Fresh Vanilla Pudding
Wednesday March 5 at 5:30PM- Lesson 3 (duration 3 hours)
In this session you will learn all about dried beans and a variety of ways to prepare them. You will also learn about stove top steaming, spice combinations, two simple and versatile sauces and a fool proof technique for fluffy Basmati Rice.
Steamed Vegetables with Peanut Sauce
Black Eyed Peas "Virginia" Style
Chickpea Cakes with Cucumber Yogurt Sauce
Terms and conditions:
Classes are non-refundable. If you cannot attend a class for which you
have registered, you must call at least 48 hours prior to the class in
order to receive a class credit. 24 hour cancellations or no-shows will
be billed in full.This applies to gift certificates as well. You may
send someone in your place if you cannot make it to class.
Gift Certificates -- Perfect for Every Taste!
The Charlottesville Cooking School offers gift cards, the perfect gift for the food lover in your life. Give them a gift that is both fun and practical -- cooking lessons! To order click HERE